Fried eggplant with Spanish romesco sauce
Spain on a Fork · ♥ 897 likes · 15.7K views · 8 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole eggplant
Cut the eggplant into rounds one centimeter thick, keeping all slices the same thickness so they cook evenly.
- sea salt
Lay the slices in a single layer on a wire rack over paper towels and season both sides with sea salt. Rest 15 minutes to draw out the water.
- 8 whole raw blanched almonds
- 8 whole raw hazelnuts
Dry roast the almonds and hazelnuts in a large fry pan over medium heat 3 to 4 minutes, mixing continuously so they do not brown too quickly. Remove and set aside.
- 125 g jarred roasted red bell peppers
- 60 g canned tomato paste
- 1 cloves garlic
- 5 ml red wine vinegar
- 60 ml extra virgin olive oil
Add the jarred roasted red bell peppers, tomato paste, garlic, toasted nuts, red wine vinegar and olive oil to a tall container and season with sea salt and black pepper.
- black pepper
Blend with a hand blender to a thick creamy sauce. Loosen with more olive oil or a little water if too thick.
- 60 ml extra virgin olive oil
Heat olive oil in a large fry pan over medium heat.
- 30 g all-purpose flour
- 2 whole eggs
- 4 g chopped fresh parsley
Put the flour in one bowl. Beat the eggs in another with the chopped parsley, sea salt and black pepper.
Coat each slice in flour then in the beaten egg and add to the hot oil in a single layer, in batches. Fry 2 to 3 minutes per side until golden all around, then drain on paper towels.
- fresh arugula
Layer slices on a serving plate, top with romesco, repeat twice more and garnish with fresh arugula.
Layering and tasting